This hearty ragout of mushrooms can be whipped up in under 30 minutes and bursts with earthy flavors. It is super versatile and goes well with a great variety of side dishes. Creamy and filled with savory tones from mushrooms, garlic, and other vegetable- it is real comfort food that will also please non-vegetarians.
This is one of my favorite ragout recipes, so I hope you’ll give it a try and think up exciting ways to serve it.
This mushroom ragout is layered with lovely balanced flavors of umami and creaminess from the sour cream that also provides a little tangy taste. I’d really recommend this recipe to newbie vegetarians.
It is an incredibly satisfying dish that is super versatile; I’ve listed a whole crew of ideas on how to serve it.
For more mushroom recipes check out Creamy Mushroom Soup.
Ragout vs ragù
Traditionally speaking, a ragout is a classic French dish; a stew that is usually served in the winter months. Typically, the stew is made with slow-cooked meat and vegetables in a lovely savory sauce.
So, what is the difference between a ragù and a ragout? Sounds the same, right? A ragù is a type of Italian sauce that is usually meat-based, made with ground beef, pork, or a combination and usually served over pasta (think Bolognese sauce).
So, while both sauces are similar sounding and wonderfully comforting, they originate in different countries and have slightly different ingredient sets.
What is a ragout of mushrooms?
A mushroom ragout is a vegetarian version of the traditional ragout, using meaty mushrooms as the main component of the sauce.
It is really easy to make and notably versatile; I’ve listed a whole crew of ideas on how to serve it.
Ingredients & Substitution Notes
- Onion: use either white or yellow onion in this dish.
- Fresh Mushrooms: choose a variant with bite and texture, such as brown, oyster, shiitake mushrooms or wild mushrooms, or a mix. Steer clear of white button mushrooms, which are not as "meaty" and flavor limited.
- Dried Mushrooms: such as dried shiitake or porcini mushrooms. You can leave these out and just use more fresh mushrooms for a more subtle taste or a more budget friendly version.
- Celery: a little shallot or finely chopped leek can replace the celery in this recipe.
- Thyme: I love the fragrance of thyme but go ahead and use rosemary if you prefer.
- Paprika: this is essential for the taste of the sauce. You can also use smoked paprika for stronger smoky flavors.
- Sour Cream: crème fraiche is a good alternative if you need one.
- Corn Starch: Acts as a binder and creates a thicker sauce. Try arrowroot for another option.
- Veggie Broth
See recipe card for quantities.
How to make a mushroom ragout
STEP 1: Soak the dried mushrooms in 1 ½ cups of veggie broth, allowing them to swell and for the flavors to infuse the broth.
STEP 2: Heat the oil in a large skillet and cook the onions and celery over medium-high heat. Cook them gently until golden and translucent.
STEP 3: Add the mushrooms and the garlic to the pan and season with salt. Fry the mushrooms on medium-low heat until all their liquid evaporates.
STEP 4: Add in the thyme and paprika. Add in reconstituted mushrooms (including the broth they soaked in).
STEP 5: In a jug, dissolve the corn starch into ⅓ cup of veggie broth. Add in the sour cream and whisk until it has dissolved.
STEP 6: Add the sour cream mixture to the pan with the mushrooms and simmer until thickened (about 2 minutes)—season with salt and pepper.
- Type of Mushrooms: use mushrooms with lots of texture such as portobello mushrooms, shiitake or oyster mushrooms.
- Fry mushrooms until slightly brown for more flavor. This will give the appeal of roasted mushrooms and bring out the savory goodness of these vegetables.
- Celery: Chop celery into very small pieces, or it won’t cook through. You want the celery to be soft as opposed to overly crunchy.
- Don't burn the garlic: Take it easy when frying the garlic. You want to make sure not to burn the garlic, or the sauce will taste bitter.
- Vegan/ dairy-free: skip the sour cream; add in a little coconut cream for a vegan version.
- Skip dried mushrooms for a more budget-friendly version; replace with more fresh mushrooms (use 16 oz instead of 12).
- Spicy: add some red pepper flakes or chili flakes
- Tomato Paste: add 1 tablespoon of tomato paste more of a tomato flavored sauce
- Red Wine: Feel free to add a bit of red wine.
- Parmesan (or rennet-free alternative): I love adding a small handful of grated parmesan shortly before serving.
- Roasted nuts such as walnuts
This mushroom ragout can be served over a great variety of side dishes such as
- On pasta or gnocchi (simply choose your favorite pasta to pair it with; I love penne and pappardelle)
- With some creamy polenta and a little Parmesan cheese
- In between layers of lasagne
- With crusty baguette slices
- As a topping for crostini
- Over a bowl of cheesy risotto
- Inside a crepe (try our Almond Milk Crepes)
- Over a bowl of steamed quinoa or brown rice
Make ahead options
You can make this entire dish a day or two ahead of time, but it really tastes the best fresh.
Pre-cut the vegetables in advance and store them in the fridge to save a bit of time later when cooking the final dish up.
- To store: place the sauce, once cooled, into an airtight container or a ziplock bag. This sauce needs to live in the fridge.
- To reheat: place the sauce into a pan and heat it at a gentle simmer. Try not to overheat the sauce, or it may split.
Yes, simply skip the sour cream. The rest is vegan anyways.
More recipes to try
Ragout of Mushrooms
- 1 cup dried wild mushrooms *optional, see notes
- 1 ½ cups vegetable broth
- 1 white onion *chopped
- 1 celery stalk *finely chopped
- 4 garlic cloves *minced
- 12 oz chopped cremini mushrooms (~4 heaped cups (chopped) *chopped
- ½ teaspoon salt
- ½ teaspoon thyme
- ½-1 teaspoon paprika powder
- 1 heaped tablespoon sour cream
- ⅓ cup veggie broth
- 1 tablespoon corn starch
- fresh parsley to serve
- Soak dried mushrooms in veggie broth. Set aside.1 cup dried wild mushrooms, 1 ½ cups vegetable broth
- Heat some olive oil in a large saucepan over medium heat.
- Add onion and celery and saute until onion is golden brown and translucent.1 white onion, 1 celery stalk
- Add the garlic and chopped mushrooms. Season with salt.4 garlic cloves, 12 oz chopped cremini mushrooms (~4 heaped cups (chopped), ½ teaspoon salt
- Fry mushrooms on medium-low heat until all the water has evaporated (around 10 min). Season with thyme and paprika powder.½ teaspoon thyme, ½-1 teaspoon paprika powder
- Add the soaked mushrooms (including the soaking liquid).
- In a jug, dissolve corn starch into ⅓ cup veggie broth. Then add the sour cream and whisk again until fully dissolved.1 heaped tablespoon sour cream, ⅓ cup veggie broth, 1 tablespoon corn starch
- Add the mix to the mushrooms and let simmer for 3-5 more minutes for the sauce to thicken slightly.
- Taste and season with salt and black pepper. Serve over mashed potatoes, pasta, rice or a baked potato.
- Mushrooms: use mushrooms with lots of texture such as portobello mushrooms, shiitake or oyster mushrooms (or a mix).
- Chop celery into very small pieces, or it won’t cook through. You want the celery to be soft as opposed to overly crunchy.
- Garlic: Make sure not to burn the garlic or the sauce might become bitter.
- Skip dried mushrooms for a more budget-friendly version. Simply replace them with more fresh mushrooms (use 16 oz (500g) instead of 12oz) and dissolve the corn starch in 1 cup veggie broth.
- Vegan: skip the sour cream.
- Sauce consistency: If you prefer a thinner sauce, add a splash of veggie broth, for a thicker sauce, add more cornstarch.
I enjoyed your recipe with oyster mushrooms and leeks a little red wine and some parmesan cheese.
Hi Mary, that sounds really delicious! Thanks for the feedback 🙂